Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.

Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.

Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.

Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.

All done! Now take a photo, rate it, and share your accomplishments!

Tips & Tricks

The Best Chicken Fried Steak

See how to make real Southern-style chicken-fried steak with creamy gravy.

Footnotes

Seasoning blend can be altered to your taste-some may find it too salty

Editor's Note:

The nutrition data for this recipe includes the full amount of the flour and buttermilk. The actual amounts consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews 16

20 Ratings

Baking Nana

2/18/2012

Heather - thank you for your recipe. My Mother in Law would be proud of me - I FRIED CHICKEN! And it was really good.....even though I kind of screwed up - I added 1 Tablespoon chicken seasoning to the buttermilk instead of a teaspoon and I added a teaspoon of seasoning to the flour. Seems, this was an excellent mistake. I took a picture of your recipe - the lighting isn't great, I will try to get another picture tomorrow in the day light....if I don't eat all the chicken first!

good food, happy family

2/27/2012

This is a pretty good fried chicken recipe for dark meat as written. Next time I am going to try with breast and see how it goes as I prefer white meat. I assume it should taste about the same since you are in a sense putting the chicken in a brine over night so it shouldn't dry out during the frying

CindyR

2/28/2012

Decided to make this chicken dinner for some friends and family, we had been talking about dinners from our childhoods and how what we eat now and what we ate then was so different. When someone pointed out that you can still eat the foods from the past just do so on special occaison and in moderation.
Just finished dinner and this chicken was wonderful.